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Full Description
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties, and the availability and effectiveness of different preventative measures. Food Spoilage Microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this. The first part of this essential new book looks at tools, techniques, and methods for the detection and analysis of microbial food spoilage with chapters focusing on analytical methods, predictive modeling, and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms, and methods for control are considered by product type. The following three parts are then dedicated to yeasts, molds, and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival, and death characteristics, methods for detection, and control options are discussed. Food Spoilage Microorganisms takes an applied approach to the subject and will be an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.
Contents
IntroductionQuantitative Detection and Identification Methods for Microbial SpoilageDetection, Identification and Enumeration Methods for Spoilage YeastsDetection, Identification and Enumeration Methods for Spoilage MouldsModelling Microbial SpoilageDetermining the Stability and Shelf-Life of FoodsMANAGING FOOD SPOILAGEManaging Microbial Food Spoilage: An OverviewManaging Microbial Spoilage in the Dairy IndustryManaging Microbial Spoilage in Cereal and Baking ProductsManaging Microbial Spoilage in the Meat IndustrySPOILAGE YEASTSZygosaccharomyces and Related GeneraSaccharomyces and Related GeneraCandida and Related GeneraDekkera/Brettanomyces spp.SPOILAGE MOULDSGeneral Characteristics of MouldsZygomycetesPenicillium and Related GeneraAspergillus and Related TeleomorphsOther Types of Spoilage MouldsSPOILAGE BACTERIAPseudomonas and Related GeneraLactic Acid BacteriaSpore-Forming BacteriaEnterobacteriaceaeOther Spoilage Bacteria
